Organic farming might work well for certain local environments on a small scale, but its farms produce far less food per unit of land and water than conventional ones.
The low yields of organic agriculture—typically 20%-50% less than conventional agriculture—impose various stresses on farmland and especially on water consumption.
A British meta-analysis published in the Journal of Environmental Management (2012) found that “ammonia emissions, nitrogen leaching and nitrous oxide emissions per product unit were higher from organic systems” than conventional farming systems, as were “land use, eutrophication potential and acidification potential per product unit.”
Here’s what’s not sustainable: organic farming » AEI
12 Nov 2014 1 Comment
in environmental economics, environmentalism, industrial organisation, occupational choice Tags: do gooders, organic farming, sustainability, sustainable development
Utopia, you are standing in it! 
Nov 12, 2014 @ 15:32:13
Reblogged this on Reuse and Recycle, Cairns Inc. (RRC) and commented:
Why is this a problem, when we tend to overeat anyway?
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